Clear with snow moving in tonight and a beer brat recipe

Good Morning Augusta

This morning we have partly cloudy skies with a high of 34 ºF. Winds will be from the N at 5 to 10 mph.

Tonight we’ll have snow showers early, with a steadier snow developing late at night.  Lows will bottom out around 20 ºF. Winds will be from the NNE at 5 to 10 mph. Chance of snow 90%. Snow accumulating 1 to 3 inches. 

The readings from my weather instruments in the North field are:

Humidity is 61%, the dew point is 15ºF, outside it’s -3.0ºC and 26.1ºF.

The wind direction is East between 0.2 MPH and  0.5 MPH, generating a wind chill of 26.1ºF.

The Barometric pressure is 30.29 / HPA 1025.7 and falling with a weather graphic indicating rain/snow.

The UV rating is 0 out of 16, Sunrise is at 7:10 a.m. Sunset is 4:28 P.M. Moon rise is at 10:26 p.m., Moon set is 10:05 a.m. and the moon phase is waning gibbous.   

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 171153Z AUTO 31003KT 10SM CLR M03/M09 A3020 RMK AO2 SLP233 T10281094 10006 21028 53016

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for the time being, but it isn’t going to last.

 We didn’t receive any rain or snow here over the past 24 hours, but we’re slated for 3 to 6 inches depending on who’s forecast you want to believe.

Space Weather for this morning is:

Today’s Solar flux is 77, the solar wind speed is 314 Kilometers per second and the chance of a solar storm is 1%.

Today’s recipe, by popular demand, is another one for those who like to enjoy meals that are prepared out on the deck in the sun.  I got this one from a member of the family born and raised in North Carolina.

The Austin’s secret Beer Brats recipe

Pick the type of Brats you like, be they cooked or uncooked.

Soak them in a beer of choice, use just enough beer to completely cover them in the pot.  I've used ale's, lagers, miller

lite, etc., whatever I have on hand.  They all have worked well.  It's

really a matter of preference. 

Add some garlic, thyme and basil to this as they soak. 

Let them soak a couple of hours. 

Add a little water, bring to a boil, let them boil 3-4

minutes or so.

This process makes it easier to finish them off on the

grill without completely drying them out.

Important note: you will want to pierce them with a knife or fork when they are on the grill to prevent that burst of really hot moisture shooting out of it when you take that first bite.

*BERRY ALMOND CREPES

Serves:  4

And, for a low-fat side (hey, you have to make the effort, right?)

BERRY ALMOND CREPES

Serves:  4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

• In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
• In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs.  Mix well using a wire whisk until blended. 
• Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
• Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
• Cook until edges start to dry and cent is set.  Quickly flip over and lightly brown other side.  Place on a plate and set aside.  Repeat process until all 8 crepes have been prepared.
• In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft.  Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
• Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
• For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top.  

Exchanges:   1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories:  262; fat:  6 g; protein:  18 g; carbohydrate:  34 g; sodium:  764 mg; calcium:  215 mg; fiber:  5 g

(Like I said, make the “effort” at healthy eating)